Goose legs with Brussels sprouts

Name: Goose legs with Brussels sprouts
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 4
Ingredients: 4 Goose legs (approx. 450 g each); 7-10 Tbsp salt, pepper; 2 medium-sized onions; 7-10 Tbsp 750 g-1 kg Brussels sprouts; 1-2 TEASPOONS Poultry broth; 1/2 TEASPOON dried marjoram; 50 g streaky smoked bacon; 1-2 TEASPOONS Cornstarch

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 4

4 Goose legs (approx. 450 g each)
7-10 Tbsp salt, pepper
2 medium-sized onions
7-10 Tbsp 750 g-1 kg Brussels sprouts
1-2 TEASPOONS Poultry broth
1/2 TEASPOON dried marjoram
50 g streaky smoked bacon
1-2 TEASPOONS Cornstarch

Directions

1
Wash the legs and rub with salt and pepper. Peel and quarter 1 onion. Put them with the legs in the fat pan. Roast in the hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 2 hours. Little by little, add a good 3/4 l water. Pour the roast stock over the legs several times
2
Clean and wash the Brussels sprouts. Cover and cook in salted water for 15-20 minutes. Drain and let drain
3
Keep clubs warm. Degrease roast stock and pour into a pot. Dissolve roast stock with 3/8 l water and pour into the pot. Stir in broth and marjoram and simmer for about 5 minutes
4
Finely dice the bacon and leave it crispy. Peel, chop and add 1 onion and fry until transparent. Swivel the Brussels sprouts in it. Stir starch with a little water until smooth. Thicken the sauce with it. Season to taste with salt and pepper. Serve everything. Duchess potatoes or boiled potatoes
5
Drink: strong red wine